Directions:1. Slice tofu into 1cm pieces and slice mushrooms and onions too. Spread yuzu kosho on the top sides of the tofu.2. Mix miso, wine, mayo, pepper and grated garlic well.3. Place sliced onion, tofu, sliced mushrooms and mayo mixture, in that order, on two big pieces of aluminium foil and wrap it securely. Bake for around 15min in 200 degrees. EAT!

Yuzu kosho is a Japanese seasoning which is a paste made of yuzu and pepper. Spicy and tasty. It's really good with so many things, but finally I noticed that it's really good with mayonnaise! I made this easy aluminium foil cooking recipe with that mayo and yuzu kosho sauce, and with the nice smell of garlic. If you want to buy yuzu kosho outside of Japan, I think you can find it in a well stocked Japanese supermarket. But unfortunately I haven't seen it in the UK so far. Please try to find it!

Vegan Memo:- You can use any kinds of mushrooms except poison ones!- Please wrap it with aluminium foil tightly so that the steam cannot escape.- Yuzu kosho has a strong, spicy flavour so don't use too much at first.- After cooking, please be careful of the hot steam coming out from foil when you open it.

Directions:1. Place pressed tofu, minced mushrooms, minced onion and potato starch into a boll, mix it well until the tofu is well mashed and ingredients mixed. (You want the tofu in lumps about the same size as the onion).2. Add all seasonings and mix again.3. Place filling into wonton papers. (Watch this video if you don't know how to make the shape of shumai: http://youtu.be/DAE8-rsfacs). Place shumai in a steamer basket or bamboo steamer. To prevent the buns from sticking to your steaming apparatus, place a cabbage leaf or square of greaseproof paper under each bun. Steam buns for 15 minutes. Eat!

We can find recipes for vegan chinese dumplings easily, but I've never seen a recipe for vegan shumai. I think everybody will like this. It's an easy and yummy recipe. Tofu makes the filling soft and nice. This shumai is seasoned well, so you don't need any sauce and you won't notice that it's tofu from taste even if you don't like tofu. I use only one tsp of oil, so it's healthy too!

Vegan Memo:- If you want to know how to make shumai's shape, please check this video. http://youtu.be/DAE8-rsfacs- Please drain and press the tofu well. The water from unpressed tofu will make the filling too soft to keep it's shape.- Some wonton paper is not vegan. Please check Chinese supermarkets, Asian stores or well stocked supermarkets.

Directions:1. Place koya-tofu, dash or water, soya sauce, mirin and sake into pan and cover it with otoshi buta (which is Japanese-style drop-lid) or kitchen foil (see Vegan memo) and cook until water is reduced by half (around 10min). Leave it until cold to handle.2. Make sauce. Put soya sauce, vinegar, mirin, sake, sugar, minced garlic and minced ginger into small pan and bring it to the boil. Mix potato starch with water and add to pan, mixing well until sauce is smooth and thick. Turn off heat. 3. Squeeze the koya-tofu gently, dip it into the flour/water mix, then the breadcrumbs, and deep fry in medium hot oil.4. Eat with sauce!

I think Koya-tofu katsu is the most famous Japanese vegan recipe in Japan. Almost all Japanese vegans know this recipe. I got koya-tofu from my parents, so I finally made it in the UK. (Katsu is kind of Japanese cutlet. Usually people use pork.) Seasoning the koya-tofu makes it so juicy, more than smelly real meat. If you eat this katsu with this teriyaki sauce, you can feel like you are eating unhealthy non-vegan food. And it's so good with white rice! Try it!

Vegan Memo:- If you don't have otoshi buta, you can use kitchen foil. Fold it into a little bit smaller than the pan size, and make small 6 holes to allow the steam to escape.- I think it might be difficult to find koya-tofu. Please try asking staff in health food shops, Asian supermarkets, or order on the internet!- When you squeeze koya-tofu, don't do it too much or it will become too dry. But don't do it too gently either or it will be dangerous to deep fry!- Please make sure to put panko on the narrower sides and corners of the koya-tofu to make it look better!

Directions: 1. Place vegetable oil, minced garlic and ginger, chopped chili and crushed spring onion into a sauce pan and fry over super low flame. After garlic changes colour, add soya milk, vegetable stock and pepper, heat and stop before it comes to a boil. Add salt to taste and sesame oil to flavor. (If you let it get to boiling point, it will separate and look gross. So please be careful!)2. While heating the soya milk soup, prepare other ingredients. Heat vegetable oil in frying pan and fry sliced pumpkin and mushrooms and transfer to a separate dish.3. Pour and heat vegetable oil in the frying pan to deep fry tofu (1cm deep is enough). Drain off tofu, cut it into 12 pieces and dry it on a paper towel. Dust potato starch on to the surface of cut tofu and deep fry the pieces until golden.4. Boil noodles according to package directions and remove from water to drain. Boil bean sprouts for 30secs in the same boiling water.5. Place noodles, heated soya milk soup, bean sprouts, mushrooms, tofu, pumpkin and add chopped spring onion and sesame seeds to garnish. EAT!

When I was still a young vegan, I ate my first soya milk ramen at Cafe Proverbs in Kyoto, Japan. It was amazing. We can make vegan soya sauce flavor or miso flavor ramen kind of easily, and also we can buy instant one in any supermarket. But I had given up heavy and oily "Tonkotsu" flavor ramen. That time their soya milk ramen saved me from the despair! I think it was one factor to make me start vegan cooking. This time I tried to make that same taste with ingredients that we can easily find in Scotland. Vegan ramen noodles were the only thing which were difficult to find, but I think you can find them in a big supermarket or a Chinese supermarket. I didn't add any water because I wanted it to be heavy, but thick soya milk is so delicate so please be careful when cooking. If you boil it, the soya milk will separate. Because of this, it can be difficult to develop the flavor from the vegetables. So, please try to improve the taste carefully and slowly when you cook garlic, ginger, chili and spring onions. If you think the broth is too thick, you can add some water.

Vegan Memo:- You can use other vegetables (e.g onion, pepper, potato, spinach and so on). But it's difficult to cook them thoroughly in the soup because of the soya milk. Please cook it some other way and add it before you eat.- This time I tried to use ingredients which are easy to get in Scotland, but you can use soya sauce, miso, mirin and sake to make the taste, of course.- If you can get vegan chicken stock, I recommend using it.